Lightly coat a large skillet with cooking spray; heat over medium heat. In hot skillet, brown the ribs on all sides. Drain off fat. Place ribs in a 3½ or 4 quart slow cooker.

In medium bowl, stir together marmalade, Hoisin sauce, garlic, and sesame oil. Pour over ribs in the slow cooker, stir to coat meat with the sauce.

Cover and cook on low heat setting for 8 to 10 hours or on high for 4 to 5 hours. Transfer meat to serving platter. Skim fat from sauce. Spoon some sauce over the meat. Serve warm over white rice or on a toasted french roll.